Description
This Pumpkin Pecan Caramel Pie is a luscious autumn dessert featuring a creamy spiced pumpkin filling nestled in a flaky pie crust, topped with a rich homemade caramel sauce and crunchy pecans. Perfect for holiday gatherings or cozy fall evenings, this pie combines warm spices, buttery caramel, and nutty pecans to create an indulgent treat loved by all.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Pumpkin Filling
- 1 1/2 cups pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
Caramel Topping
- 1 1/2 cups pecans, chopped
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat and Par-Bake Crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a pie dish, pressing it gently into the bottom and sides. Prick the bottom of the crust with a fork to prevent bubbling, then bake for 10 minutes. Remove it and set aside to cool slightly.
- Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until the mixture is smooth and well combined.
- Bake Pumpkin Pie: Pour the pumpkin filling into the par-baked pie crust and smooth the top with a spatula. Bake for 40 to 45 minutes, or until the filling is set and a knife inserted in the center comes out clean. Allow the pie to cool completely at room temperature.
- Make Caramel Sauce: While the pie cools, melt the unsalted butter over medium heat in a saucepan. Stir in the brown sugar and cook for 2 to 3 minutes until the sugar dissolves and the mixture begins to bubble.
- Complete Caramel Sauce: Add the heavy cream to the saucepan and stir continuously for 2 to 3 minutes until the caramel thickens slightly. Remove from heat and stir in vanilla extract and sea salt. Let the caramel cool for a few minutes.
- Assemble Pie Topping: Once the pie is completely cool, pour the caramel sauce evenly over the top of the pie. Sprinkle chopped pecans over the caramel and gently press them into the sauce for better adhesion.
- Chill and Serve: Refrigerate the assembled pie for at least 2 hours to allow the caramel topping to set. Serve chilled and enjoy the harmonious flavors and textures.
Notes
- If using a homemade crust, blind bake it to prevent sogginess.
- For a more intense caramel flavor, toast the pecans slightly before adding them on top.
- Ensure the pie is completely cool before adding the caramel to prevent melting the topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute coconut cream for heavy cream to make the recipe dairy-free, adjusting accordingly.
